Lemon Tarragon Chicken Salad
2 boneless, skinless chicken breast halves, tenders removed (about 5 oz each)
¼ cup lowfat yogurt
2 Tbsp mayonnaise
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 medium stalk celery, thinly sliced
½ cup shredded carrots
2 Tbsp finely chopped red onion
1 Tbsp finely chopped fresh tarragon
Salt and pepper
¼ cup chopped walnuts, if desired
Place chicken breasts in a medium saucepan, add water to cover. Place over high heat; bring to a boil. Skim off any scum that forms. Reduce heat; simmer 10 minutes. Remove pan from heat; allow chicken to cool in cooking liquid for 45 minutes.
In medium bowl, combine yogurt, mayonnaise, lemon juice, and mustard. Shred chicken into bite-sized pieces; add to bowl, along with celery, carrots, onion, and tarragon. Season with salt and pepper. Garnish with walnuts, if desired.
Make Ahead : Salad can be made 1 day ahead. Refrigerate, tightly covered.
Makes 2 cups
1 cup serving = 455 calories
Protein: 1 serving
Green/yellow vegetables: 1 serving
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